Healthy LivingHere are some recipes for alternative treats:
Servings: 4 (1 Parfait Per Serving)
Easy to make and a fun (and healthy) little dessert to serve your kids or guests.
1 cup nonfat Greek yogurt
4 teaspoons honey or 4 tablespoons light maple syrup
handful of berries (about 12 small raspberries, 8 blackberries or 2-3 cut up strawberries, or mix n' match)
1. In a small bowl combine the yogurt and honey or maple syrup.
2. Spoon the sweetened yogurt into four small glasses, until each is half full, this will be about 2 tablespoons for each.
3. Add one tablespoon of fruit to the center of each glass.
4. Then fill the glasses with the rest of the yogurt (again about 2 tablespoons per glass) and top each with a few berries.
5. Chill if not serving immediately.
Nutrition Facts: Serving Size: 1 Parfait; Calories 70
Total Fat 1.5g Saturated Fat 0g Cholesterol 0mg Sodium 20mg Total Carbohydrate 9g Dietary Fiber 1g Sugars 8g Protein 5g
Carrot Cake Muffins (Printable Recipe) by Stacey Antine, MS RDand HealthBarn USA
Servings: 10 (1 Muffin Per Serving)
This grab-and-go muffin makes it easy to eat the right amount of food, plus it's the ultimate breakfast or snack for cancer prevention. It's loaded with whole wheat flour that contains insoluble fiber; flax seeds that are high in omega-three fatty acids which help reduce inflammation; and carrots rich in antioxidants to boost the immune system.
Olive oil spray (or canola oil spray)
1-1/2 cups carrots, grated
1 cup whole wheat flour
1 cup all purpose flour
¼ cup ground flax seeds
1 teaspoon baking powder
½ teaspoon baking soda
½ cup brown sugar
1 tablespoon cinnamon
¼ teaspoon sea salt
¾ cup calcium fortified 100% pure orange juice
½ cup unsweetened applesauce
½ cup coconut, grated
1. Preheat oven to 350°F; spray muffin pan with cooking oil spray.
2. Shred carrots and set aside.
3. Combine flour, flax, baking powder, baking soda, brown sugar, cinnamon, and sea salt in a bowl, and mix.
4. Add egg, orange juice, and applesauce to the bowl, and mix thoroughly.
5. Fold in carrots and coconut until blended.
6. Spoon mixture into muffin tins, filling until ⅔ full.
7. Bake for approximately 20 minutes, or until browned.
8. Cool, and enjoy!
Nutrition facts: Serving Size – 1 muffin; Calories 160Total Fat 4.5g Saturated Fat 2.5g Trans Fat 0g Cholesterol 25mg Sodium 170mg Total Carbohydrate 26g Dietary Fiber 4g Sugars 4g Protein 5g
Servings: 12 (1 Cupcake Per Serving)
Cupcakes for breakfast? Yes, if they have zucchini! We have so much zucchini in the summer that we have to find fun ways of using this delicious vegetable in recipes. This breakfast treat will be sure to get the whole family up and energized to start their day!
1 cup zucchini, grated
1 ½ cup applesauce, unsweetened
1 teaspoon vanilla extract
½ cup agave nectar, divided
¼ cup brown sugar
1 cup whole wheat flour
½ cup all purpose, unbleached flour
¼ cup, flaxseed, ground
½ teaspoon baking powder, low sodium
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon, divided
½ teaspoon ginger, ground
¼ teaspoon cloves, ground
¼ teaspoon nutmeg, grated
½ cup cocoa, unsweetened
1. Preheat oven to 350°F and line muffin cups with paper liners.
- Put grated zucchini in paper towels and squeeze out as much water as possible. Set aside.
- In large mixing bowl, add applesauce, vanilla extract, ¼ cup agave and mix thoroughly.
- Add flours, baking soda, baking powder, flaxseeds, 1 teaspoon cinnamon and other spices and mix well. Add cocoa and mix thoroughly.
- Add zucchini mixture and stir thoroughly.
- Fill paper liners with chocolate zucchini batter to ¾ full. Bake for approximately 20 minutes or until a toothpick comes out clean from the center of cupcake.
- Mix ¼ cup agave with ½ teaspoon cinnamon in small bowl. Before serving, drizzle agave mixture over cupcakes as icing and enjoy!
Nutrition Facts: Serving Size 1 Cupcake; Calories 150
Total Fat 1.5g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 105mg Total Carbohydrate 31g Dietary Fiber 3g Sugars 17g Protein 3g